Today's smoothie: parsley, Looza apricot nectar, frozen peaches, banana
To add more substance to a meal, or a salad, I often prepare some firm or extra firm tofu, season it with some all-purpose spice, and cook it in a little Braggs and toasted sesame oil.
Here it's served with some roasted carrots, onions, and beets, coconut lime rice, and homemade bread.
After cutting up and steaming tempeh (in a strainer basket over boiling water for 20-25 minutes), I sauteed it in a little flax oil and lots of barbecue sauce (I like Roadhouse brand original since I recognize every single ingredient and there's no high fructose corn syrup or artificial anything). I served it with a salad but Jim rolled both his tempeh & salad up in a tortilla.